Easy Cuban Picadillo Recipe in 30 Minutes or Less

For the Sofrito Base :

• 2 tablespoons olive oil – Use avocado oil for a higher smoke point alternative
• 1 large onion, finely diced – Yellow or white onions work best for sweetness
• 1 green bell pepper, diced – Red bell pepper adds extra sweetness if preferred
• 4 garlic cloves, minced – Fresh garlic is essential; garlic powder won’t deliver the same aromatic punch

For the Main Dish :

• 1.5 pounds ground beef – 80/20 blend offers ideal fat content; ground turkey works for a leaner option
• 1 can (8 oz) tomato sauce – Look for no-sugar-added varieties
• 1/4 cup tomato paste – Adds depth and richness to the sauce
• 1/2 cup beef broth – Chicken or vegetable broth are suitable substitutes
• 1/3 cup pimiento-stuffed green olives, sliced – The briny flavor is essential to authentic taste
• 2 tablespoons capers – Adds that signature tangy, salty note
• 1/3 cup golden raisins – Creates the sweet-savory balance; omit if you prefer less sweetness
• 2 medium potatoes, peeled and diced – Yukon Gold or russet potatoes both work beautifully
• 2 bay leaves – Don’t skip these; they add subtle herbal complexity

Seasonings :

• 1 teaspoon ground cumin – The warm, earthy backbone of the dish
• 1 teaspoon dried oregano – Mexican oregano provides more authentic flavor
• 1/2 teaspoon smoked paprika – Optional but adds gorgeous depth
• Salt and black pepper to taste
• 1/4 cup dry white wine – Optional but enhances complexity; substitute with extra broth

For Serving :

• Fresh cilantro, chopped – For garnish and brightness
• Cooked white rice – The traditional accompaniment
• Black beans – Served on the side for a complete Cuban meal

Step 1: Build Your Aromatic Sofrito Base

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the diced onions and bell peppers, sautéing for 3–4 minutes until softened and fragrant. Toss in the minced garlic and cook for another 30 seconds—just until aromatic but not browned.

• Pro tip : The sofrito is the flavor foundation of your Authentic Picadillo Cubano. Don’t rush this step; letting the vegetables sweat releases their natural sweetness and creates depth.

Step 2: Brown the Ground Beef Properly

Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 5–6 minutes until no pink remains and the meat develops a light brown crust. Drain excess fat if needed, leaving about 1 tablespoon for flavor.

• Chef’s secret : Don’t stir constantly—let the meat sit undisturbed for 1–2 minutes at a time to develop those flavorful browned bits (fond) on the pan bottom.

Step 3: Layer in the Tomato Base and Seasonings

Stir in the tomato paste, coating the meat evenly, and cook for 1 minute to caramelize slightly. Pour in the tomato sauce and beef broth, then add cumin, oregano, smoked paprika, bay leaves, salt, and pepper. If using wine, add it now for extra complexity.

• Flavor boost : The tomato paste’s natural sugars caramelize when cooked first, adding a rich, sweet undertone that balances the acidity.

Step 4: Add the Sweet and Salty Elements

Fold in the sliced olives, capers, and raisins. These ingredients create that signature sweet-savory profile that makes Cuban Picadillo with olives and raisins so irresistible. Stir well to distribute evenly throughout the sauce.

• Taste note : The brininess of olives and capers contrasts beautifully with the sweetness of raisins, creating a complex flavor profile that keeps every bite interesting.

Step 5: Incorporate Potatoes for Heartiness

Add the diced potatoes directly into the simmering mixture. Stir to coat them in the flavorful sauce. The potatoes will cook quickly due to their small dice, making this Cuban Picadillo with potatoes both hearty and time-efficient.

• Cooking hack : Cutting potatoes into 1/2-inch cubes ensures they cook through in just 10–12 minutes without becoming mushy.

Step 6: Simmer to Perfection

Reduce heat to medium-low, cover the skillet, and let everything simmer for 10–12 minutes. Stir occasionally to prevent sticking. The potatoes should be fork-tender, and the sauce should thicken slightly as it reduces.

• Temperature tip : Maintaining a gentle simmer (not a rolling boil) prevents the potatoes from breaking apart and keeps the meat tender.

Step 7: Final Adjustments and Rest

Taste and adjust seasonings with additional salt, pepper, or cumin as needed. Remove the bay leaves and let the picadillo rest off heat for 2–3 minutes before serving. This resting period allows flavors to meld beautifully.

• Presentation touch : Garnish with freshly chopped cilantro just before serving for a pop of color and fresh herbaceous notes.